Having corn tortillas on hand is a fantastic option for any meal or snack. They are a perfect meat, cheese, or veggie delivery system!
The question remains: Do you go to the trouble of making them at home, or do you opt for store bought? My answer … it depends.
If you do not have allergies, or have access to store bought ones that are both delicious and inexpensive … then I’d opt for store bought. But, if you have allergies, or good ones are expensive and hard to find … then homemade is the best bet.
Whether or not you have to make your own, once you do, store bought will definitely be a distant second on the delicious scale.
When I first made them, I was quite intimidated. But I quickly got over it because they really are simple to make.
Unlike flour tortillas, corn tortillas use masa harina. This is not corn flour. Masa harina is treated with lime before it is ground. I use Maseca Masa Harina and have been able to find it at my local grocery store.
My biggest piece of advice is to give yourself extra time the first time you make them because the first time always take longer than you expect. By the time you make them a few times, it will go very quickly.
I made them a number of times before I invested in a tortilla press. Boy, did that make it easier. I recommend that you make them a few times before getting a press so that you will know if you are sold on making them at home.
If you are in the market for a press, do your research and find one that is very strong so it will last a long time. I opted for a cast iron one and am really happy with how sturdy it is.
If this is your first time making tortillas, don’t worry it will go fine. Just dive in and give it a go.
Here are a few tips to keep in mind:
- If you have a press, you do not need to cut new plastic sheets for each batch of tortillas. I reuse mine until they are worn out. Then I cut out more.
- To keep your tortilla press from sliding around your counter, place a tea towel under it.
- Don’t worry if you don’t have a tortilla press. Just use a rolling pin. To keep the dough from sticking to the pin, place the dough between two sheets of plastic.
Pressing Out the Tortillas: I like to press my dough a few times with a lighter touch rather than one strong press. It just ends up more even and it is less strenuous. Watch the video to see how I do it.
GET MORE INFORMATION
- Are you planning to make Tacos? Here is a spice blend.
- What’s the difference between corn flour, corn starch, corn meal and Masa Harina?
Corn Tortilla Recipe
|Servings||Prep/Cook Time||Passive Time|
|6||40 minutes||15-30 minutes|
- This recipe makes about 12, 8 inch tortillas.
- Homemade tortillas are best eaten fresh.
- They can be made ahead and frozen. Be sure to place wax paper, or parchment paper in between each tortilla before freezing so they separate easily.
- If you need to rewarm them, place them in a microwave safe container (uncovered) with a damp paper towel on the bottom. Place in microwave and set for 10 seconds at a time. Once warmed place back in warmer or wrapped in a tea
- 272 grams (2 Cups) Masa Harina
- 1/4 Teaspoon Salt
- 250 millilitres (1 Cup) Warm Water